Slice and bake cookies are cookies where the dough is prepared in advance and chilled until you’re ready to bake. The cookies are simply sliced off the log of dough and go straight into the oven. These types of cookie doughs are wonderful because they can be made well in advance, and you don’t need to bake the whole batch at once, since you can simply slice off as many pieces as you want to serve (or eat yourself) at a time.
This slice and bake is a butter pecan cookie. The dough is basically a shortbread dough, with a lot of butter and no leavening. It turns out cookies that are slightly crisp, very buttery and almost seem to melt in your mouth. The cookies actually taste like browned butter, since they are very buttery and have a really rich nuttiness from the toasted pecans that are mixed into the dough. They’re very simple, but very flavorful.
These cookies good on their own and are especially good with tea or coffee, but if you want to get creative, you can find some other uses for them. For instance, they make good ice cream sandwiches (with butter pecan ice cream, naturally) and you can dip them in white, milk or dark chocolate if you’re looking to dress them up a little bit.
Butter Pecan Slice and Bake Cookies
1 cup butter, room temperature
1/2 cup brown sugar
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp salt
2/3 cup toasted pecans, chopped
In a large bowl, cream together butter and brown sugar. Mix in vanilla extract, flour and salt, mixing just until no streaks of flour remain. Stir in pecans to evenly distribute.
Form dough into a ball and place on a sheet of wax paper. Using your hands, shape the dough into a log about 2 inches across or a little less. Wrap in plastic wrap and chill in the fridge for about 2 hours, or in the freezer until you’re ready to use it (it will last a couple of weeks).
Preheat oven to 350F.
Slice dough into slices that are no more than 1/4-inch thick, allowing the dough to soften slightly before slicing if you are using frozen dough. Arrange on a parchment-lined baking sheet. Cookies will not spread very much, so you don’t need to leave too much room between them.
Bake for 12-15 minutes, until cookies are lightly browned around the edges.
Cool on sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes about 3 dozen.
CiaochowlindaJuly 8, 2009
These look crispy and crunchy and deliciously nutty.
Heather PeskinJuly 8, 2009
How wonderful – just my cup of tea! I love slice and bake cookies; they are so much prettier than drop cookies. Thanks for this super recipe.
RosaJuly 8, 2009
What gorgeous cookies! I love pecans…
hungrynezJuly 8, 2009
Simple, yet tasty and texture is amazing!
LizzyJuly 9, 2009
These look delicious! I want to make them for a birthday picnic I’m having in a couple of weeks. How well in advance do you think I could make the dough? Can it be frozen?
LizzyJuly 9, 2009
Whoops! You already mentioned that. Guess I missed it somehow. Mmmm, can’t wait to make these!
amyJuly 9, 2009
Two of my favorite things: butter and pecan! These look great, thanks!
SophiaJuly 9, 2009
Hi! I love your blog, and I make a lot of recipes from it. Would you mind if I posted some the recipes from here on my blog, as long as I say that they are from here? Thanks – Sophia
SamJuly 9, 2009
Oh, yummy. I can’t even imagine how delicious these would be dipped in dark chocolate. I must make these immediately…
jane@reminderJuly 10, 2009
these sound greatâ€¦I never realized Butter Pecan Slice were so easy (and this is coming from someone who has made 100â€™s of homemade, boiled, soft pretzels in one day. Awesome!
JenniferJuly 10, 2009
That looks mouth watering and delicious. I will have to try out this recipe.
SuzyJuly 11, 2009
Sounds simple but I bet they are OH so good. I love pecans more than any other nuts when it comes to baking.
Jen @ MaplenCornbreadJuly 11, 2009
I have a freezer full of pecans that would be perfect!! Thanks for this great recipe!
Farmgirl SusanJuly 11, 2009
Oh, I know someone who is going to love these! 🙂
PanuJuly 12, 2009
Oh wow, these sound so good. I love pecans. And it looks to me that these just insist to have a layer of chocolate on top. Perhaps dark chocolate. Must try.
Aloe Vera WissenJuly 16, 2009
here in Germany the cookies are always hard, you won’t find any soft cookie here in any store.
So I would like to say thank you for some good receipts for a selfmade cookie.
Best regards from Germany and sorry for my bad english
tramadol adhdJuly 24, 2009
Great site. Keep doing.
mdwebAugust 24, 2009
Thanks for the contibution!!!
raincityAugust 26, 2009
u r godsent dude.. THANKS
padovaAugust 27, 2009
Great thank You !
Good job 🙂
candleAugust 27, 2009
Very nice! Thank you so much!
temsrlAugust 28, 2009
Thank you very much 😀
popeAugust 28, 2009
snapclAugust 29, 2009
It is the coolest site, keep so.
creainSeptember 2, 2009
Thanks for this!
dmtcozaSeptember 2, 2009
lapietSeptember 3, 2009
thanks you so much
fortoSeptember 4, 2009
Ive been looking for some of these forever. thanks!
visionSeptember 8, 2009
I bookmarked this link. Thank you for good job
KristenSeptember 8, 2009
These are baking right now. I couldn’t help but taste some of the dough after it had been chilled and ready to cut. OH MY, is it delicious. Thank you for the recipe! 🙂
nfazeSeptember 8, 2009
fabrikaSeptember 13, 2009
JulieDecember 8, 2013
Are you sure this calls for only 1 cup of butter? I tried making these and the dough would not form a ball it was way to crumbly. I had to add another half a stick of butter before it would form a ball.
NicoleDecember 8, 2013
Julie – Yes, I’m sure that it only calls for one cup of butter. If the dough seems too crumbly, that might be because of the pecans, but with only 2 cups of flour to that 1 cup of butter, you should be able to press it into a ball. I’m glad you were able to get your dough to come together!